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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
3 tbsp butter, divided
1 (16-oz) package frozen whole kernel corn, thawed
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 medium-size red bell pepper, chopped
3/4 tsp salt
3/4 tsp pepper
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 tbsp Creole seasoning
4 (6- to 8-oz) catfish fillets
1/3 cup buttermilk
1 tbsp vegetable oil
1/2 cup whipping cream
2 tbsp chopped fresh basil
Garnish: fresh basil sprigs
Melt 2 tbsp butter in a large skillet over medium-high heat. Add corn, onion, and peppers; saute 6 to 8 minutes or until tender. Stir in salt and pepper; spoon onto serving dish, and keep warm.
Combine flour, cornmeal, and Creole seasoning in a large shallow dish. Dip fillets in buttermilk, and dredge in flour mixture.
Melt remaining 1 tbsp butter with oil in skillet over medium-high heat. Cook fillets, in batches, 2 to 3 minutes on each side or until golden. Remove and arrange over vegetables.
Add cream to skillet, stirring to loosen particles from bottom of skillet. Add chopped basil, and cook, stirring often, 1 to 2 minutes or until thickened. Serve sauce with fillets and vegetables. Garnish, if desired. Serves 4
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SPICY CATFISH WITH VEGETABLES AND BASIL CREAM
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
3 tbsp butter, divided
1 (16-oz) package frozen whole kernel corn, thawed
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 medium-size red bell pepper, chopped
3/4 tsp salt
3/4 tsp pepper
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 tbsp Creole seasoning
4 (6- to 8-oz) catfish fillets
1/3 cup buttermilk
1 tbsp vegetable oil
1/2 cup whipping cream
2 tbsp chopped fresh basil
Garnish: fresh basil sprigs
Melt 2 tbsp butter in a large skillet over medium-high heat. Add corn, onion, and peppers; saute 6 to 8 minutes or until tender. Stir in salt and pepper; spoon onto serving dish, and keep warm.
Combine flour, cornmeal, and Creole seasoning in a large shallow dish. Dip fillets in buttermilk, and dredge in flour mixture.
Melt remaining 1 tbsp butter with oil in skillet over medium-high heat. Cook fillets, in batches, 2 to 3 minutes on each side or until golden. Remove and arrange over vegetables.
Add cream to skillet, stirring to loosen particles from bottom of skillet. Add chopped basil, and cook, stirring often, 1 to 2 minutes or until thickened. Serve sauce with fillets and vegetables. Garnish, if desired. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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